Queso Chicken Chili
Ingredients
- 2 tbsp Olive Oil
- 1 1/2 pounds boneless, skinless chicken breast
- 2 cups onion chopped
- 5 cloves garlic minced
- 1 tbsp cumin
- 1 1/2 tsp coriander
- 1/4 tsp salt
- 2 1/2 cups chicken broth
- 15.5 oz yellow hominy rinsed and drained
- 8 oz diced green chilies undrained
- 4 oz cream cheese cubed and softened
- 2 cups shredded pepper jack cheese
- lime wedges
- tortilla strips
Instructions
- In a 4 quart pot, heat oil over medium-high heat.
- Sauté the chicken until lightly browned.
- Add onions, garlic, cumin, coriander, and salt to the pot.
- Cook over medium-high until onions are softened.
- Stir in broth, hominy, and chilies. Scrap the bottom of the pan to loosen any brown bits.
- Bring to a gentle boil; reduce heat; simmer uncovered, stirring frequently, until chicken is cooked through (about 15 minutes).
- Remove from heat.
- In a medium bowl, stir together the cream cheese and 1/2 cup hot broth (from the pot) until smooth and creamy.
- Stir cream cheese mixture into remaining mixture in the pot.
- Over medium heat, slowly stir shredded cheese into chili; stirring constantly until cheese is melted, about 5 minutes.
- Serve with lime wedges, tortilla strips, sour cream, etc.
Notes
Approximate Nutrition per Serving:
Protein: 35 grams
Fat: 27 grams
Fiber: 4 grams
Carbohydrates: 22 grams
Nutrition
Calories: 485kcal
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